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Carrot, broccoli and cauliflower buddha bowl

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Fresh and filling, this carrot, broccoli and cauliflower buddha bowl recipe makes for an easy weeknight dinner. It’s simple, tasty and quick to prep.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Carrot, broccoli and cauliflower buddha bowl


  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 400g can chickpeas, rinsed, drained
  • 47g pkt chicken curry mix
  • 250g pkt Coles Classic Medley
  • 2 x 250g pkts microwavable basmati rice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large non-stick frying pan over medium heat. Cook the chicken, in 2 batches, for 5 mins or until cooked through. Transfer to a plate and cover to keep warm.
  2. Step 2

    Add the chickpeas to the pan and cook, stirring, for 5 mins or until light golden. Add curry mix with 1½ cups (375ml) water. Cook, stirring, for 2 mins or until sauce thickens slightly.
  3. Step 3

    Meanwhile, cook the vegetable mix following packet directions. Heat the rice following packet directions.
  4. Step 4

    Divide the rice among serving bowls. Top with chicken, vegetables and chickpea mixture.